Moroccan Night

“Combining sudachi juice with fresh lime is a great way to give cocktails a different edge without making them too acidic,” says northern California bartender Scott Beattie, who complements the Japanese citrus in this cocktail with mandarin vodka, pomegranate juice and cardamom syrup.

3/4 oz. orange-flavored vodka (Beattie uses Hangar One Mandarin)
3/4 oz. vodka
1/2 oz. fresh lime juice
1/4 oz. sudachi juice
1/4 oz. pomegranate juice
1/2 oz. black cardamom syrup (see below)
Tools: shaker, strainer
Glass: coupe
Garnish: orange zest

Combine all ingredients and shake with ice. Strain into a chilled coupe and garnish.

Cardamom syrup: Simmer 2 cups of granulated sugar with 2 cups of water and 6 cracked black cardamom pods (alternatively, you may substitute three drops of black cardamom essential oil) over medium heat until sugar is dissolved.  Cool to room temperature and fine-strain into a glass bottle. Keep refrigerated for up to 2 weeks.

Scott Beattie for Spoon Bar, Healdsburg, California